Allergen-Free Cinnamon Grahams

Ingredients

• 1 cup gluten free flour (I use a blend of brown rice flour, white rice flour, tapioca flour and potato starch)

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon baking soda

• 1/4 teaspoon Himilayan salt

• 3 1/2 tablespoons coconut oil, softened (leave out at room temperature to soften)

• 1/2 cup brown sugar, packed

• 1 1/2 tablespoons non-dairy milk (I use Imagine Foods Organic Original Enriched Rice Dream rice milk)

• 1/6 cup raw agave

To make the dough:

• In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.

• In a seperate bowl, use a hand mixer to cream coconut oil and sugar together until fluffy.

• Reduce speed to low and add flour mixture until a soft dough forms.

• Add the milk and agave. The dough will be sticky and soft.

• Form the dough into a ball and wrap in plastic wrap. Place in the refrigerator for 1-2 hours.

To roll and bake the dough:

• Preheat oven to 350 degrees. Generously flour a piece of parchment paper and place your ball of dough in the center.

• Pat down the dough and roll it with a rolling pin until very thin, but not breaking. Slide onto an aluminum baking sheet and brush away excess flour.

• Use a knife to score each sheet of dough into rectangles and dot with a bamboo skewer or the narrow end of a chopstick.

• Bake until crackers and firm and darkened, about 10-12 minutes. Immediately cut along the pre-scored lines with a knife. Cool to room temperature directly on the baking sheets.